Chocolate lovers rejoice, these double chocolate pecan cookies are loaded with chocolaty goodness. The nutty crunch of the pecans gives them great balance too. You are going to love this delicious drop cookie recipe.
If you think chocolate chip cookies need a little bit more chocolate, these are the cookies for you. The chocolate dough ensures every bite is a chocolate explosion.
While that would be fabulous on its own, I think adding some chopped pecans really rounds out the flavors. Not only do they add a little bit of nuttiness, but they add great texture as well.
We think they are fabulous as is, but there are about a million ways you could make them your own as well. Try stirring in some dried cherries, for instance.
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You could also use walnuts instead of pecans. For a sweet and salty finish, try sprinkling some coarse salt on top.
Or use a different kind of chocolate. Use white chocolate for a creamy addition or chop up some dark chocolate bars for melty pools of chocolate throughout.
If you are making them for Little Dude, use some milk chocolate. That is is favorite, but also leave out the pecans as he isn’t a fan.
Tips and Tricks
- Letting your dough chill for an extended period of time not only helps to keep the cookies from spreading, but allows the flavors to develop and deepen. Chill your dough for up to 72 hours before baking.
- Freezing cookie dough is a great way to have an easy treat later. You can freeze it in bulk to defrost, scoop and bake when you are ready. Or freeze scoops of dough on a cookie sheet for an hour or two before transferring them to a ziploc bag to freeze for longer. Then you can have fresh baked cookies any time you want.
- Feel free to experiment with different kinds of cocoa powder for different levels of chocolate flavor.
These double chocolate drop cookies are perfect for just about any time you need a sweet treat. So, go ahead and make a batch.
Double Chocolate Pecan Cookies
Ingredients
- 1 cup butter softened
- 1 cup light brown sugar packed
- ¼ cup granulated sugar
- ½ Tablespoon vanilla extract
- 2 large eggs
- 2 cups all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup pecans chopped
- 12 ounces dark chocolate chips
Instructions
- Preheat the oven to 375℉ and line a couple of cookie sheets with parchment paper.
- Cream together the 1 cup butter, 1 cup light brown sugar, and ¼ cup granulated sugar on medium speed with the paddle attachment until nice and fluffy – about 2 minutes.
- Add the ½ Tablespoon vanilla extract and 2 large eggs. Beat until combined.
- In a medium mixing bowl, whisk together the 2 cups all-purpose flour, ½ cup cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- Add the dry ingredient mixture to the mixer and stir on low until the dough is just combined.
- Add the 12 ounces dark chocolate chips and ½ cup pecans. Mix on low few seconds or until evenly distributed.
- Cover the bowl and chill in the refrigerator for at least an hour but up to 72 hours. (A longer chill time will allow the flavors to really deepen.)
- Using a medium cookie scoop, drop about 1.5 Tablespoons for dough onto the prepared baking sheet, leaving an inch in between each cookie.
- Bake for 8-10 minutes (cookie times can vary from oven to oven) or until the cookies look like they’re almost done.
- Pull them out and let them cool on the pan for 5 minutes. Move to a cooling rack.
- Repeat until the dough is used up. Enjoy!
Notes
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